Chocolate Lava Cake (TikTok Test)
Chocolate Lava Cake (TikTok Test) is a medium French recipe that serves 4. 350 calories per serving. Recipe by L'atelier de Roxane on YouTube.
Prep: 10 min | Cook: 8 min | Total: 33 min
Cost: $7.70 total, $1.93 per serving
Ingredients
- 400 g 70% dark chocolate (Cut into pieces to ease melting)
- 8 unités Egg yolks (Fresh, at room temperature)
- 160 g Granulated sugar (Granulated white sugar)
- 2 c. à café Instant coffee (Strong coffee, preferably French for authentic flavor)
Instructions
Mix egg yolks and sugar
In a bowl, whisk vigorously the 8 egg yolks with the 160 g of sugar until the mixture lightens and becomes slightly frothy.
Time: PT2M
Incorporate the instant coffee
Add the 2 teaspoons of instant coffee to the yolk‑sugar mixture and stir until fully dissolved.
Time: PT1M
Prepare the bain‑marie
Fill the saucepan with about 2 cm of water, bring to a boil then reduce to medium heat. Place the heat‑proof bowl containing the chocolate on the saucepan, ensuring the bottom of the bowl does not touch the water.
Time: PT8M
Temperature: 100°C
Melt the chocolate
Melt the 400 g of dark chocolate in the bowl, stirring gently until a smooth, glossy texture is achieved.
Time: PT3M
Combine the two preparations
Pour the hot melted chocolate mixture over the yolk‑sugar‑coffee mixture, then whisk quickly until a homogeneous, creamy batter forms.
Time: PT2M
Fill the molds
Divide the batter into the 4 ramekins or the square mold, filling three‑quarters full. Smooth the surface with the spatula.
Time: PT2M
Cool
Place the ramekins in the refrigerator for at least 6 hours (or overnight) to let the texture set.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: vegetarian, gluten‑free, low-calorie
Allergens: eggs, milk (chocolate containing milk)
Ingredient Substitutions
- Instead of 70% dark chocolate: Milk chocolate (will give a milder taste), Vegan chocolate
- Instead of Egg yolks: Banana puree (for a vegan version, but different texture)
- Instead of Granulated sugar: Cane sugar, Erythritol
- Instead of Instant coffee: Specialty instant coffee, Cocoa powder (to intensify the chocolate)
Equipment Needed
- Small saucepan
- Heat‑proof bowl (for bain‑marie)
- Whisk
- Silicone spatula
- Square mold or ramekins (4)
- Refrigerator
Critical Steps — Do Not Skip
- Melt the chocolate in a bain‑marie without burning it.
- Mix the hot chocolate with the yolk mixture immediately to avoid curdling.
- Let the dessert cool for at least 6 hours to achieve the proper consistency.
Chef Tips from the Video
- Use professional‑grade couverture chocolate for a glossy texture.
- Lightly dust with cocoa powder or fleur de sel just before serving to add contrast.
- Serve with a scoop of vanilla ice cream for a hot‑cold contrast.
Troubleshooting
The mixture becomes grainy after adding the chocolate.
Make sure the chocolate is fully melted and still hot when incorporated. If the mixture cools too much, gently reheat the bowl in the bain‑marie for about 30 seconds.
The dessert remains too liquid after the resting time.
Check that the chocolate used was at least 70% cacao. Chocolate with too much cocoa butter can prevent setting. Increase the chocolate amount by 10% or extend the cooling time.
Storage
Refrigerator: Store in the refrigerator, covered, for up to 2 days.
Freezer: Not recommended, the texture deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter the day before and keep it refrigerated; the dessert will be even better after an overnight rest.
- The ramekins can be pre‑frozen (without the chocolate) for easier unmolding.
Last updated: August 20, 2026
